Monday, 16 December 2013

I have decided to weigh in once a month now as I am slowing down, so pleased to have got this far though. I hope to start a new job in January too so will be busier and I want to get back to Aquarobics as the pool I plan on going to should be finished with their refurbishments.

A Christmas treat for you.

I have been trying various low calorie Hot Chocolate drinks and the best on flavour I found, also the cheapest! was Sainsbury low cal drink

Monday, 9 December 2013

Stayed the same this week, there is a bit of a pattern to this now so not bothered by it. I had a couple of mince pies too as its Christmas and maybe they didn't help but I didn't eat them all which would have been easy as I love them :-)

I have a job interview today and bought new clothes in such smaller sizes than I have been in a long time, a great boost for the diet.

Thanks to all the visitors who call by, got over 1000 hits now :-)

So only 2 weeks to Christmas now , aiming for my 5 stone target so just that 1 1/2 lb to go, lets hope it goes

After last weeks big one I am not surprised to stay the same this week. I got the tape out and the stats have moved by another 9 1/2" since the last measuring session in September.

It's a busy week with a new heating boiler going in at last, after 6 weeks of no heating it will be nice to be warm again. Looking forward to being able to get the Christmas decorations up, I normally have them up much earlier than this.

I thought I would share a few Christmassy Hints, Recipes and tips with you.

The first one is

Danger Foods at Christmas

look out for these temptations that look innocent enough but will add pounds and they are not even large portions of each item

Food

Weight

Calories

Mince Pies

2 (110g)

370

Crisps

1 packet (30g)

164

Christmas Cake

1 slice (70g)

249

Mixed Nuts

1 handful (40g)

256

Christmas Pudding
w/ double cream

1 portion (100g)
1 serving (60g)

329

269

Mulled Wine

1 glass (125ml)

245

White Wine

2 glasses (250ml)

185

Breadsticks

4 (28g)

110

Assorted Chocs

6 chocolates (60g)

268

Twiglets

1 serving (100g)

394

Sausage rolls

2 small (64g)

254

Pate on
French Toast

2 servings (80g)
2 slices (80g)

252

216

Total

3561

********************************

A British Tradition

Weight Watchers Points 1.5 per serving about 150 calories

Low-Cal
Christmas Pudding

Prep time: 35 minutes, plus overnight soaking Cooking time: 6 hours

8 Servings per pudding makes 2 puddings

This version contains no added fat or sugar but is every bit as good as the
traditional. It also fills a 2-pint/1.2-litre pudding basin or two 1-pint/600ml
basins. For an extra-formal presentation, make the puddings in 8 individual
dariole moulds and serve one per person.

2. Add the mashed banana, grated carrots and the eggs. Sift in the flour and
spices, add the breadcrumbs and mix thoroughly. Use Spray Light to oil the
basins.

3. Steam (as Traditional Christmas Pudding with Brown Ale) for six hours,
topping up with water when necessary. 3. How to steam the pudding: cover the
pudding by using two sheets of greaseproof paper cut larger than the basin. Lay
them on top of each other and make a pleat down the middle by folding the
layers over on themselves, about an inch wide. This allows for the pudding to
rise while steaming. Do the same with a piece of foil and place on top of the
greaseproof paper. Lay the paper and foil on top of the basin and tie a string
tightly around the rim of the basin, thus securing the paper and foil. It is
helpful to make a 'handle' with another piece of string to help you remove the
basin from the pot. Trim some of the excess paper and foil.

4. If you have a steamer large enough to hold the pudding
basin, fill the bottom with water and bring to the boil. If using a large
saucepan, place the pudding inside and pour in enough boiling water to come
halfway up the basin but not touching the string or paper. Cover the steamer or
saucepan with a tight-fitting lid and simmer for eight hours. Keep the kettle
full of boiled water, checking the pan from time to time and topping up with
water. Whatever you do, don't allow the pan or steamer to boil dry!

5. After eight hours, remove
the pudding using the string handle and allow to cool completely. Remove the
string, greaseproof paper and foil and re-tie with fresh.

6. Store in a cool, dark, dry place for up to a year. If you want to feed the
pudding with more rum, unwrap and poke long holes with a cocktail stick or
skewer. Drizzle a tablespoonful over the top and rewrap, remembering to make
another string handle.

7. When ready to serve on Christmas Day, steam for another two hours. Carefully
unwrap the hot pudding and invert onto a serving plate.